Brown Derby Pot-Pie Pastry Tops Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 1/2 cups - All Purpose Flour
  • 1/2 cups - Whole Wheat Flour
  • 1 1/2 teaspoons - Sea Salt
  • 2 sticks - Unsalted Butter, cold; cut into small pieces
  • 4 tablespoons - Ice Water
  • 1 - Egg Yolk
  • 1 tablespoons - Heavy Cream
  • Directions:

    Place flour and sea salt in a food processor and process until combined, 15 seconds. Add unsalted butter and pulse until pea-size lumps form. Add 4 tablespoons ice water and process until dough just begins to come together, about 20 seconds. (Do not let it form a ball.) If dough is too dry to come together, add more water, 1 teaspoon at a time. Form dough into a ball, then press into a disk. Place between two pieces waxed or parchment paper and roll to ⅓-inch thickness. Refrigerate at least 1 hour.

    Using a 5-inch ramekin as a template, cut dough into eight circles. Refrigerate dough rounds at least another 30 minutes, preferably longer or overnight. (Dough rounds may be frozen, well wrapped, up to two months.)

    Preheat oven to 375 degrees. In a small bowl, whisk together egg yolk and heavy cream. Arrange dough circles on 1-2 baking sheets, brush them with egg yolk mixture and bake until golden, about 20 minutes. (If baking frozen dough, increase baking time by 5 minutes.) Remove from oven and let cool on a wire rack.

    Brief Description

    Pot pie with crust only on the top, so the pastry isn't soggy

    Main Ingredient:


    Category:  Breads

    Cuisine:  American

    Prep Time: 20 min


    Pie tops will keep 2-3 days at room temperature.


    WSJ Off Duty, 4/19/2014, adapated from "The Brown Derby Cookbook"

    Posted By:


    Posted On:

    April 21, 2014

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